No-Bake Peanut Butter Puff Cheesecake

I’m tempted not to even write anything about this recipe because it really needs not introduction. But I do have a funny story to tell so let’s do that instead. When I was in 6th grade, I had one teacher that had no control over the class. We were so awful and never listened to her and I’m pretty sure she quit because of us. We would move around the chairs every time she turned around to face the white board and we would throw peanut butter puff cereal at her. She would turn to look at us and we would all go still and silent and pretend we did nothing wrong. This would continue on and on and every single time we were in her classroom and I couldn’t even tell you what she was teaching us. Yeah, we were awful but ever since then, my love for peanut butter puff cereal knows no bounds. So when I decided to make a “Cereal and Milk” cheesecake, I went to the grocery store to pick out whatever cereal spoke to me and of course the peanut butter puffs were calling my name. That being said, you can certainly make this cheesecake with any cereal you want so go pick your favorite and let it inspire you. 

I mean, that crust! That peanut butter puff cereal crust! 

If you’re wondering what is happening here, I am actually soaking the cereal and milk together to infuse every bite of this cheesecake with peanut butter puff flavor. 

No baking involved here, people! This light and fluffy cheesecake filling goes from the mixing bowl into the crust and right into the freezer. 

What’s a peanut butter puff cheesecake without extra crunchy peanut puffs sprinkled all over the top! The hardest part is just saving that extra cereal since you will probably snack on it while you are preparing the cheesecake.  

I just can’t. I can’t! Just hold me back!  

No-Bake Peanut Butter Puff Cheesecake

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Ingredients

Peanut Butter Puff Crust

4 cups peanut butter puff cereal (2 cup finely ground crumbs)

1/2 cup unsalted butter, melted

1/8 tsp salt

Cheesecake Filling

1 cup peanut butter puff cereal

3/4 cup whole or 2% milk

8 oz. cream cheese, softened

1/2 cup sugar

1 tsp vanilla extract

1/8 tsp salt

1 1/2 cups whipped cream or whipped topping (such as cool whip)

Topping

1 cup peanut butter puff cereal

1/2 cup creamy peanut butter, melted

Instructions

Peanut Butter Puff Crust

Crush the peanut butter puff cereal in a food processor or with a heavy rolling pin in a ziploc bag. Pour the cereal crumbs in a mixing bowl and stir together with the melted butter and salt until the texture of sand.

Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish and freeze the crust until ready to fill, for at least 15 minutes.

Cheesecake Filling

In a small mixing bowl, combine the peanut butter puff cereal and milk and allow to soak for 30 minutes. Pour cereal and milk through a fine mesh sieve and discard the cereal.

In a mixing bowl, beat together the cream cheese and sugar. Add the cereal-infused milk, vanilla extract and salt and whisk together until smooth. Fold in the whipped cream and pour the cheesecake filling into the pie shell.

Freeze the cheesecake for 2 hours or refrigerate for 3-4 hours to set up then top with more peanut butter puff cereal and serve with a drizzle of melted creamy peanut butter.

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https://melindastrauss.com/2016/05/25/no-bake-peanut-butter-puff-cheesecake/